Vegetable Spiral Mini Tarts

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53 likes 39 klips

I won't say these are "healthy" (because I'm not a dietician or nutritionist) but these vegetable appetizers sure make me feel good.

zsQMZUelRT Kitchenbowl
Prep Time

8 hr 45 min

PT8H45M
Cook Time

40 min

PT40M
Wait Time

--

PT0S PT9H25M
Vegetable Spiral Mini Tarts

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Soak walnuts overnight. Drain & combine with next 5 ingredients into food processor. Process until creamy.

Soak walnuts overnight. Drain & combine with next 5 ingredients into food processor. Process until creamy.

Step 2

With 3 1/2" round cutter, cut 12 rounds from refrigerated pie crust. Place rounds in ungreased nonstick muffin pan. Preheat oven to 375F.

With 3 1/2" round cutter, cut 12 rounds from refrigerated pie crust. Place rounds in ungreased nonstick muffin pan. Preheat oven to 375F.

Step 3

Peel vegetables into lengthwise strips using a peeler.

Peel vegetables into lengthwise strips using a peeler.

Step 4

Spoon about 1 1/3 tablespoon of walnut filling into each cup. Roll zucchini strips into spirals; Surround/fill with carrot & eggplant strips.

Spoon about 1 1/3 tablespoon of walnut filling into each cup. Roll zucchini strips into spirals; Surround/fill with carrot & eggplant strips.

Step 5

Repeat until spirals are formed in cups. Season with additional salt & pepper, if desired, to taste. Brush some vegetable oil on the tops of each cup.

Repeat until spirals are formed in cups. Season with additional salt & pepper, if desired, to taste. Brush some vegetable oil on the tops of each cup.

Step 6

Bake for 35-38 minutes or until crusts are golden brown.

Bake for 35-38 minutes or until crusts are golden brown.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Vegetable Spiral Mini Tarts

Vegetable Spiral Mini Tarts

By anniew

I won't say these are "healthy" (because I'm not a dietician or nutritionist) but these vegetable appetizers sure make me feel good.

Prep Time

8 hr 45 min

Cook Time

40 min

Wait Time

--

Ingredients

Serves 6

Instructions

Soak walnuts overnight. Drain & combine with next 5 ingredients into food processor. Process until creamy.

Step 1

Soak walnuts overnight. Drain & combine with next 5 ingredients into food processor. Process until creamy.

With 3 1/2" round cutter, cut 12 rounds from refrigerated pie crust. Place rounds in ungreased nonstick muffin pan. Preheat oven to 375F.

Step 2

With 3 1/2" round cutter, cut 12 rounds from refrigerated pie crust. Place rounds in ungreased nonstick muffin pan. Preheat oven to 375F.

Peel vegetables into lengthwise strips using a peeler.

Step 3

Peel vegetables into lengthwise strips using a peeler.

Spoon about 1 1/3 tablespoon of walnut filling into each cup. Roll zucchini strips into spirals; Surround/fill with carrot & eggplant strips.

Step 4

Spoon about 1 1/3 tablespoon of walnut filling into each cup. Roll zucchini strips into spirals; Surround/fill with carrot & eggplant strips.

Repeat until spirals are formed in cups. Season with additional salt & pepper, if desired, to taste. Brush some vegetable oil on the tops of each cup.

Step 5

Repeat until spirals are formed in cups. Season with additional salt & pepper, if desired, to taste. Brush some vegetable oil on the tops of each cup.

Bake for 35-38 minutes or until crusts are golden brown.

Step 6

Bake for 35-38 minutes or until crusts are golden brown.

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